4106 - A Tale My Grandfather Told Me
Alyson Bell
Lakefield District SS

Abstract


Introduction:

This experiment shows how the spice Oregano inhibits the growth of the bacteria: E-coli and Staphylococcus. Both of these bacteria are related to food poisoning and have been related to many food recalls by the Canada Food Inspection Agency during this past year both in Canada and in the United States. In this investigation, the spice Oregano was found to have a huge effect on the growth of E-coli and Staph. In Petri dishes cultured with E-coli and Staph, spectacular zones of inhibition were found as areas where bacteria could not grow.

This is interesting because the spice Oregano is not generally known as a preservative. In my family, which is Italian, it is well-known that Oregano prevents food from spoiling. My grandpa Tony (who's Italian), makes his own home made spaghetti sauce and puts quite a bit of Oregano in his sauce and the meat balls. This sauce can last in the fridge for up to three and a half weeks with out spoiling.

My investigation, suggests that Oregano would prevent food spoilage because it prevents the growth of bacteria. This is certainly true of E-coli and Staph. If Oregano is added to food, consumers will be much less likely to suffer from E-coli or Staphy food poisoning. In addition, it is more likely that food will be preserved making the use of chemical preservatives unnecessary. This will make food healthier as Oregano is a natural spice for people who are sensitive to many chemical preservatives like monosodium glutamate (MSG). A future area of study would be the study of food spoilage rates when oregano is added and when oregano is not added to different foods.

Purpose:

To test Oregano's ability to suppress the growth of bacteria s E-coli and Staph.

Hypothesis:

Oregano will stop the growth of both E-coli and Staph.

Method and Results:

Petri-dishes were poured with agar. Once agar had hardened a cork borer was used to drill three wells in each Petri-dish. Culturing was done in each Petri-dish, with either E-coli or Staph. After Petri-dishes were cultured, two drops of Oregano oil (1.5ml) were added to each well and the Petri dishes were allowed to grow, at room temperature. After 3-5 days, the Petri-dishes were examined to observe the growth patterns of the bacteria. This investigation proved that Oregano does inhibit the growth of the bacteria: E-coli and Staphylococcus.